How to Clean and Cook Celeriac

Today we will learn about a particular root vegetable: celeriac, also called celery head or Verona celery. The appearance is not very inviting: the root is in fact raw, globose and lumpy, but the flavor is delicate and lends itself to the realization of many dishes. Celeriac has properties comparable to those of common celery, ie diuretic, remineralizing (it provides iron, potassium and manganese) and disinfectants. It is a real shame that celeriac is not very well known: it is excellent in salads, but it is also delicious cooked in a pan, fried or used to prepare soups. Today we will see how to clean it and how to cook it in cooking pan.

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Identity Card of the Recipe

• Ingrediants

  • 500 g of celeriac
  • 2 tablespoons of extra virgin olive oil
  • Q.b. of salt
  • Q.b. of pepper
  • Q.b. of parsley
  • Optional: 1 tablespoon of mustard seeds

  Materials Needed

  • Small brush
  • Chopping board
  • Knife
  • Cooking pan
  • Wooden scoop or spoon

  Preparation

  1. Wash the root thoroughly, taking care to scrub the surface with a brush to remove impurities and traces of soil. Cut the celeriac root in half or quarters, then remove the zest with a knife.

  Did you know that
  Those who wish can avoid removing the peel: in this case, it is recommended to carefully clean the root and extend the cooking time in the pan by 10-15 minutes.

  2. Cut the root into slices a couple of centimeters thick. From each slice, cut into strips and then into regular sized cubes.
  3. Heat a pan and add a couple of tablespoons of extra virgin olive oil. Combine the diced celeriac, season with salt, pepper and, to taste, add a tablespoon of mustard seeds.
  4. Maintain a high flame for 2-3 minutes, then lower the heat, cover with the lid and continue cooking for 10-15 minutes, until the celeriac is soft but consistent.
  5. Turn off the heat and flavor with parsley.

  Alternative flavors
  Those who do not like mustard can avoid adding it and replace it with minced garlic. Pepper can be replaced with chilli and parsley with oregano and basil.

  6. Celeriac is ready to accompany tasty main courses.

  Alice's comment - PersonalCooker

  An alternative side dish like the celeriac pan is what it takes to bring something different but tasty to the table! Also try the sweet and sour version by cooking celeriac with a few tablespoons of raisins and a splash of balsamic vinegar!

  Nutritional values ​​and Health Comment on the recipe

  NB. The nutritional comment refers to the oil-free food.
  Celeriac is a product that falls into the VII fundamental group of foods.
  It has a low energy intake, mainly provided by carbohydrates, followed by proteins and finally by lipids.
  The carbohydrates tend to be simple, the fatty acids mainly unsaturated and the proteins especially of low biological value.
  The fibers are well present and cholesterol is absent.
  Celeriac is a food that lends itself to any diet and has no contraindications in case of lactose and gluten intolerance.
  It could also be included in the vegetarian and vegan lacto-ovo diet.
  The average portion of Celeriac is about 100-200g (40-85kcal).